Creamy pumpkin cheesecake bars with my famous gingersnap cookie crust
Candied pecans are optional but a really nice touch to these luscious bars!
Baked in square cake pan it’s easy to turn this one into a grab and go dessert!
Of course you can go traditional and make this entire recipe into a round cake pan instead!
These candied pecans are seriously addictive and trying to steal this show
It is recommended to make a double batch of the pecans recipe since they may be gone before this cheesecake is finished baking!
They also make great edible gifts!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
Bake this into a 7″ round cake pan if you want a traditional pumpkin cheesecake
Tofutti Cream Cheese is the only brand I use for my BAKED recipes *not sponsored
I’ve not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.|
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their cheesecake is like rubber and they don’t know why!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE BARS
Pumpkin Cheesecake Bars
Ingredients
For the Candied Pecans
- 1½ Tbs Aquafaba
- 1 teaspoon Vanilla Extract
- 4 ounces Pecans
- ¼ cup Granulated Sugar
- ½ teaspoon Cinnamon
- ¼ teaspoon Ground Ginger
- ⅛ teaspoon Ground Nutmeg
- pinch Salt
For the cheesecake crust
- 1½ cup Ginger Cookies (approx 15 small cookies)
- 3 Tbs Vegan Butter melted 3 Tablespoons
For the Pumpkin Cheesecake
- 16 ounces Vegan Cream Cheese *see notes (454g)
- 1 cup Canned Pumpkin (226g)
- ¾ cup Light Brown Sugar (150g)
- 4 Tbs Cornstarch (32g)
- 2 Tbs All Purpose Flour (15g)
- 2 teaspoon Molasses *optional (10ml)
- pinch Salt
- 1 teaspoon Cinnamon
- 1¼ teaspoon Ground Ginger
- ¼ teaspoon Cloves
- ¼ teaspoon Nutmeg
- 2 teaspoon Vanilla Extract (10ml)
- ½ teaspoon Lactic Acid ½ teaspoon
- 1 teaspoon OR Apple Cider Vinegar
- 2 Tbs Vegan Butter (28g)
- 3 Tbs Plant Milk (90ml)
For the Icing *optional
Instructions
- First make the candied pecans by whipping the aquafaba in a large bowl by hand until foamy. Add the vanilla extract & whip it to incorporate to a foamy meringue not a stiff peaked meringue
- Add the pecans & toss to coat well
- Combine the sugar, salt & spices & add to the pecans in the bowl. Toss well to evenly coat
- Spread pecans in a single layer onto a silicone mat or a lightly oiled sheet pan
- Bake in a preheated 300°F oven for 20 minutes, stir them up after you take them out of the oven & redistribute and cool. Store in an airtight container for up to 1 month
- For the Pumpkin Cheesecake Prepare the crust by combining approx 15 gingersnaps (1½ cups crumbs) & the melted vegan butter together in a food processor until it resembles wet sand.
- Press into the bottom of the parchment lined cake pan or 8" x 8" square cake pan
- Be sure to let parchment paper hang over the sides of the pan so you can remove this cheesecake easier once it is cold.
- Next combine all the cheesecake ingredients in a food processor & process smooth.
- Pour the cheesecake batter over the prepared crust & bake in a water bath in the preheated 350°F oven for 60 minutes.
- Remove from the oven to cool for about an hour then refrigerate for at least 4 hours or overnight.
- The vegan whipped cream layer is optional icing
Video
Notes
I've not had success with any other brand in BAKED recipes; for some reason some other brands I've tried have broken down into an oily mess when baked.| Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure so while I list both measures I cannot stress enough how the grams measure with a scale is going to give you the best results. Storage Pumpkin Cheesecake bars must be kept refrigerated but will be fine at room temperature for up to 2 hours. Store for up to 1 week in an airtight container in the refrigerator
Hi Gretchen,
I don’t have a large food processor. Can I use a Kitchen-aide mixer instead or Vita-mix?
yes for sure
Good morning madam one request good donut recipes have need help me madam
CLICK HERE
Or just type DONUTS in the search bar
Hello! I was wondering what vegan cream cheese you use?
I prefer Tofutti brand for all my baking
Hi there! 😀
I have your cookbook and love it!
My oven is not working but I’ve heard great things about using the Instantpot for cheesecakes.
Have you tried any of your cheesecakes in one of those? If so, how long should I bake it?
A million thanks!
HI Kate! I have not tried the InstaPot for cheesecake, sorry!
Hi Gretchen- I’m going to make this on Tuesday. You say you use an egg replacement in the description but the recipe doesn’t show one. Just wondering which egg replacement and how much? I’m also doing something risky.. attempting my own “tofutti cream cheese”.. it’s chilling in the fridge now. Just an expertinent!
Hello. In the video you say to add tofu but it is not listed in the ingredient list. How much should we add? Thanks.
Hey thank you for pointing that out! I failed to add this information::
At times I add a small addition of firm tofu in place of some of the cream cheese for a lightened up version and to cut some of the fat calories. (usually just replacing about 4 ounces)
Otherwise use all vegan cream cheese